Mustard Chicken & Potatoes

Method

1. 1

   Prep the ingredients

   On a cutting board, pat the chicken dry, cut the potato into 2 cm pieces, trim and halve the green beans, thinly slice the onion, and strip the thyme leaves.
2. 2

   Brown the chicken

   Heat the olive oil in a large deep skillet over medium-high heat. Season the chicken with 1/2 tsp salt and 1/4 tsp black pepper, then brown both sides, turning once.

   7 min

   Tip: Leave space between pieces; brown in batches if the skillet is crowded.

3. 3

   Soften the onion

   Move the chicken to a plate. Add the onion to the skillet over medium heat and stir often.

   5 min
4. 4

   Simmer the potatoes

   Stir the potato, chicken broth, and thyme into the skillet, then nestle in the chicken. Cover and simmer over medium-low heat.

   17 min
5. 5

   Cook the green beans

   Scatter the green beans into the skillet and cover. Simmer over medium-low heat.

   8 min
6. 6

   Finish the mustard sauce

   Stir the Dijon mustard and butter into the skillet over low heat until the butter melts and the broth turns glossy; gently turn the chicken to coat.

   2 min
7. 7

   Taste and serve

   At the table, taste the sauce and add up to 1/4 tsp salt and a few grinds of black pepper if needed; serve the chicken, vegetables, and sauce hot.

   2 min